Sweet Potato Lentil Soup

The ultimate fall soup!

Sweet Potato Lentil Soup

Sweet Potato Lentil Soup

Yield: 6-8
Author:
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
One pot, warming spices, hearty and healthy! Serve with homemade naan or a salad.
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Ingredients

Instructions

  1. Place a large pot stovetop on medium heat. Add olive oil. Once heated, sauté onion, garlic, and ginger, about 5 minutes until onions are soft and translucent. Add sea salt and ground black pepper.
  2. Add sweet potato and sauté, stirring frequently, for about 5 minutes.
  3. Add turmeric, cinnamon, cloves, cayenne and an additional salt, if desired. Stir and cook for another 5 minutes, until fragrant and sweet potato is slightly tender.
  4. Next, add red lentils and vegetable broth and stir. Bring to a low, steady boil then reduce heat to a low simmer and cover. Cook until sweet potatoes are tender, about 30 minutes. Stir every 10 to ensure the heat isn't too high and lentils don't stick to bottom of the pot.
  5. Purée with an immersion blender or transfer to a blender. Blend. Return to pot, if needed. Add coconut milk and maple syrup, stir, and heat back up. Add more seasonings or salt and pepper, if desired.
  6. Serve in bowls and swirl an extra bit of coconut milk, if desired. Serve with naan, crackers or next to a salad.

Notes

Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer in an airtight container. Reheat in a saucepan on the stovetop on low.

fall, winter, soup, sweet potato, yam, lentil, red
soup, side
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